Food & Drink Magazine

Most Popular Recipe Quinoa and Spinach Salad with Smoked Paprika Vinaigrette

By Fitnspicy @fitnspicy

I was looking through my blog archive and noticed one of my top viewed recipes was this Quinoa and Spinach salad with a smoked paprika vinaigrette. This is the vinaigrette this is my go to for salads now, I just make it without even thinking about it. This salad is seriously delicious and one of the few things I have made over and over again.


This is one of those big salads for a meal kind of recipes and it is filing, full of flavor and there are so many vitamins, minerals and antioxidants packed in here.


Quinoa salad with paprika (1 of 1)-2



  • 1 1/2 cups quinoa, rinsed and drained
  • 4 cups (packed) baby spinach leaves
  • 2 15- to 16-ounce cans garbanzo beans, rinsed and drained
  • 1 unpeeled English hothouse cucumber, cut into small pieces
  • 1-pint grape or cherry tomatoes, halved
  • 1 cup (packed) fresh mint leaves
  • 1 1/2 cups coarsely crumbled feta cheese (about 7 ounces), divided
  • 1/4 cup red wine vinegar
  • 2 1/2 teaspoons smoked paprika
  • 1/2 cup olive oil



  • Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch. Bring to boil. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes. Drain. Chill until cool.
  • Combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl.
  • Add cooled quinoa and toss gently to blend.
  • Whisk vinegar and smoked paprika in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Pour dressing over salad; toss to coat.
  • Season generously with salt and pepper.
  • Sprinkle remaining feta over.

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